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Sally Lunn Bread (baked in Tube pan) Recipe

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This recipe for Sally Lunn Bread (baked in Tube pan) is from "THE COLLECTION", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-1/2 cups all purpose flour
1/3 cup sugar
1/2 cup butter or margarine
1 tsp. salt
1 pkg. dry yeast
1-1/4 cups milk
3 beaten eggs
Directions:
Directions:
Measure flour on waxed paper. Combine 2 cups flour, sugar, salt and yeast in large bowl of mixer. Stir well. Heat milk and butter until very warm. Gradually add to dry ingredients and beat at low speed, scraping sides of bowl occasionally for 2 minutes.
Add beaten eggs and 1/2 cup flour; beat at medium speed, scraping bowl occasionally for 2 minutes.
With spoon, add remainder of flour gradually and stir while adding.(makes a soft dough).
Cover and let rise until double, Stir down and spoon into a greased and floured 10-inch tube pan.
Cover and let rise until double.
Bake in preheated 400º oven about 30 minutes.
Turn out and cool on rack.
Serve warm with butter.
Personal Notes:
Personal Notes:
This is a very old recipe. Sally Lunn was a young Huguenot baker who lived in Bath, England in 1680.

 

 

 

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